Poularde truffée (Truffled Roast Pullet)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- poularde
- 500 grammes fresh pork panne
- 500 grammes truffles
- barding fat
Instructions
- Truffle the poularde as directed for the Dindonneau, using 500 grammes of fresh pork panne passed through a sieve and 500 grammes of truffles.
- Bard the bird.
- Cook it in an oven of moderate heat for an hour and a half on average, or on the spit over a moderate fire for an hour and three quarters.